EXTRACTION AND CHARACTERIZATION OF ESSENTIAL OILS FROM SYNTHESIZED FOOD SPICES FROM LIPPIA MULTIFLORA, OCIMUM GRATISSIMUM, GINGER AND TURMERIC
Abstract
ABSTRACT
Spices are used globally, and are of great importance in indigenous culinary and traditional medicine applications. This study synthesized food spice from Lippia multiflora, ginger, scent leaves and turmeric. Some anti-nutritional factors and the chemical composition of the extracted essential oils were evaluated. The chemical composition of the extracted essential oils revealed the presence of over 17 compounds identified in the gas chromatogram with Estragole (12.848%), Tricyclo (2.2.1.0(2,6)) heptane (6.779%), Hexadecanoic acid, methyl ester (5.746%) and Terpinen-4-ol (3.526%) respectively being the predominant compounds in the oil. The phytochemical screening of the food spice indicated the respective phytate, oxalate and tannin values for the food spice as; 1.8, 1.8 and 1.24 mg/100g respectively. These results are in agreement with previous studies where essential oils were shown to contain complex mixtures of compounds with varying chemical compositions.
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